THIRSTY TURTLE
13981 US HWY 1, Juno Beach FL 33408 · 561.627.8991
Last inspected Mar 18, 2026 · 8 visits since January 2024
JUL 24
MAR 25
APR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 12/02/24 - paid during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026007263 | Dec 3, 2025 | Feb 23, 2026 | $400 |
Inspection history
8 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk in one door cooler by walk-in cooler Stored properly
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing at room temperature on prep table by dishwasher Placed inside walk-in cooler
Dec 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority5 Intermediate2 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dishwasher machine with dirty dishes then washed gloved hands with water on 3 compartment sink then handle clean plates and cups without washing hands properly first. Employee washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed grill cook with bare hands pushed down sliced cheese on top of burger then selling that burger to a customer. Advised employee of proper handling of ready to eat food. Employee washed hands and put on gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler cook line Raw seared tuna over cooked crab stuff mushrooms Operator stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw burgers over raw tuna Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Flip top cooler #2 overstocked cheese 48F cold holding and cooked pasta 49F cold holding across from expo window. Per operator products stored for approximately 1 hour and not prepared or portioned today Operator moved overstocked products to inside of cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on a table next to grill. Cooked shrimp 90F hot holding cooked burgers 97F hot holding. Per operator products stored for approximately 30 minutes, operator moved items to be reheated to 165F+ and to be keep above 135F for hot holding.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On prep area 200 ppm++ chlorine. Operator corrected to 100 ppm chlorine
Clams tag removed from original container prior to container being emptied. On cook line Operator provided
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #1 Overstocked container with Diced tomatoes at 11:51am (45F cooling) cooling since 11am, at 12:23pm same temperature. At this current cooling rate product will not reach 41F within 4 hours. Operator removed overstocked product
Handwash sink not accessible for employee use at all times. Several dirty sheet pans stored inside hand washing sink on cook line Operator removed
No paper towels or mechanical hand drying device provided at handwash sink.at bar
No soap provided at handwash sink.at bar
Label for original container of raw shucked oysters not maintained on premises until last of product served.
No handwashing sign provided at a hand sink used by food employees. At bar
Apr 23, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator stored correctly.
Apr 22, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler, crab stuffing dated 4/12, exceeding 7 days from preparation. See stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen, Server touched glasses on face then proceeded to fix drinks without washing hands. Advised operator of proper handwashing. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, pico de gallo (47F - Cold Holding); corn (48F - Cold Holding); Alfredo sauce (49F - Cold Holding), not prepared or portioned today. Operator stated products held for approximately 2 1/2 hrs prior to. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline steam well, cooked pasta (92F - Hot Holding), operator stated item held for approximately 2 hours. Advised operator to reheat product to 165F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator stored correctly.
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At kitchen, servers handling dirty soiled plates then proceeding to pick up clean plates, utensils without washing hands. Advised operator of proper handwashing.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cookline, vacuum sealed fish thawed. See stop sale.
Handwash sink used for purposes other than handwashing. At cookline, handwashing sink with pan inside. Operator removed.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cookline, vacuum sealed fish thawed. See stop sale.
Time/temperature control for safety food thawed in an improper manner. At kitchen, fish thawing at room temperature. Advised operator of proper thawing method. Operator placed fish into walk in to continue thawing.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. 3 cans of Beets dented.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cooking chicken then removing glove and doing cleaning activities and then put on clean gloves without washing hands, operator spoke to employee who then washed hands and changed gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cookline bottom pullout drawer tuna thawed out in vacuum sealed plastic, see stop sale.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cookline bottom pullout drawer tuna thawed out in vacuum sealed plastic, see stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several open employee drinks on prep table, operator discarded all drinks.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw salmon over sliced Philly steak- operator inverted.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Daniel Lewis.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ arrived during inspection. Ron Paranzino. 03/09/21. Always Food Safe.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 12/02/24 - paid during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw burgers over raw tuna - operator moved burgers to lower shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door reach in - coconut shrimp (48F - Cold Holding); haddock (45F - Cold Holding) not portioned or prepared today held in reach in cooler since 01/19/24. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door reach in - coconut shrimp (48F - Cold Holding); haddock (45F - Cold Holding) not portioned or prepared today held in reach in cooler since 01/19/24. See stop sale.
Handwash sink used for purposes other than handwashing. Plate in the hot line hand sink - operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at ice machine not inverted -operator inverted.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 200ppm)
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.